Nankhatai are shortbread biscuits originating from the Indian subcontinent, popular in Northern India, Pakistan, and Myanmar. Nankhatai is believed to have originated in Surat in the 16th century, when Dutch and Indians were the important spice traders. A Dutch couple set up a bakery in Surat to meet the needs of local Dutch residents.
When the Dutch left India, they handed over the bakery to an Iranian.The bakery biscuits were disliked by the locals. To save his business he started selling dried bread at low prices. It became so popular that he started drying the bread before selling it. With time, his experimentation with bread ultimately gave birth to nankhatai. The main ingredients in nankhatai are refined flour, chickpea and semolina.
Nankhatai are shortbread biscuits originating from the Indian subcontinent, popular in Northern India, Pakistan, and Myanmar.
- 100 grams(g) fine semolina
- 200 grams(g) plain flour
- 150 grams(g) sugar
- 150 grams(g) margarine
- 1 egg
- 1/2 teaspoon(tsp) baking powder
- 1/2 teaspoon(tsp) ground cardamom
- pinch of ground nutmeg
- pinch of yellow food colouring(optional)
- glace cherries to decorate
- Beat together the sugar, margarine aria semolina until creamy
- Add the egg and colouring (optional) and mix well
- Mix in the plain flour, cardamom, nutmeg and lastly the baking powder
- Shape the dough into about 11/4 inch balls and place on a greased tray
- Cut glace cherries into halves and place one half on each ball
- Bake in an oven at 180°C (Gas Mark 4 or 350°F) for 20-25 minutes